Easy Pico de Gallo

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This fresh condiment is perfect for all of your favorite Mexican dishes.

Prep Time5

Total Time5

Course: staple

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 37kcal

Wash, dry, and prep tomatoes, onion, and jalapenos. Dice the vegetables in roughly the same size pieces.
Combine all ingredients in a mixing bowl and add the lime juice.
Fold and mix the ingredients until they are thoroughly incorporated. Season to taste.
Use a slotted spoon to serve. Store in a sealed container in the fridge for up to 3 days.

Wash, dry, and prep tomatoes, onion, and jalapenos. Dice the vegetables in roughly the same size pieces.
Combine all ingredients in a mixing bowl and add the lime juice.
Fold and mix the ingredients until they are thoroughly incorporated. Season to taste.
Use a slotted spoon to serve. Store in a sealed container in the fridge for up to 3 days.
Changing the chopped size of the vegetables can drastically affect their application. Bigger pieces are great for tacos and dish topping, while a finer dice can result in a great dip or salsa starter!
To truly appreciate all of the best flavors of pico, let it rest in the fridge for 24 hours. This lets the lime juice and other flavors meld and create the best flavor. Of course, you can eat it right away, but if you’re able, make it ahead and enjoy it the next day.
Getting rid of the middle flesh of the tomato helps to remove a lot of the excess water. This will allow the flavors to blend better.
Do not freeze pico de gallo. It alters the texture of the tomatoes and it's no bueno.
You can use any type of tomato: cherry tomatoes, Roma tomatoes, grape tomatoes, etc.
If you don't like jalapenos, you can use a poblano pepper instead. (In a pinch you could use a green bell pepper.)
You can use a food processor, but you need to be very careful not to blend the ingredients or you will end up with a raw salsa.
Serve with tortilla chips, on fish tacos, in burrito bowls, or on top of salads!